Nut Brown Holiday Ale - Beer Recipe - Brewer's Friend

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Nut Brown Holiday Ale

230 calories 25 g 12 oz
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 230 calories (Per 12oz)
Carbs: 25 g (Per 12oz)
Created: Thursday July 28th 2016
1.069
1.019
6.6%
24.9
20.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb United Kingdom - Maris Otter Pale7 lb Maris Otter Pale 38 3.75 46.3%
4 lb United Kingdom - Golden Promise4 lb Golden Promise 37 3 26.4%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.6%
1.50 lb Honey1.5 lb Honey - (late boil kettle addition) 42 2 9.9%
12 oz United Kingdom - Crystal 60L12 oz Crystal 60L 34 60 5%
8 oz United Kingdom - Crystal 45L8 oz Crystal 45L 34 45 3.3%
6 oz United Kingdom - Chocolate6 oz Chocolate 34 425 2.5%
15.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 6.5 Boil 60 min 21.74 50%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 4.8 Boil 5 min 3.2 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz sweet orange peel Spice Boil 10 min.
1 each Vanilla Bean split Spice Boil 10 min.
3 each Cinnamon Stick Spice Boil 10 min.
6 each Coriander seed Spice Boil 10 min.
2 g nutmeg Spice Boil 10 min.
2 each cloves Spice Boil 10 min.
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 382 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 qt just the first 3 grains Infusion -- 122 °F 20 min
8 qt Infusion -- 150 °F 40 min
10 qt Infusion -- 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.26 17  
Mash volume with grains 5.35 21.4  
Grain absorption losses -1.7 -6.8  
Remaining sparge water volume (equipment estimates 5.15 g | 20.6 qt) 5.7 22.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.46 g | 29.8 qt) 8 32  
Volume increase from sugar/extract (late additions) 0.12 0.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.95 39.8
Equipment Profile Used: System Default
 
Notes

Dark Malts to be added at Volauf stage. See Gordon Strong "Modern Homebrew Recipes"
Honey added at 10 minutes boil with spices.
I made a spice tea then added it to the boil, 10 minutes
Bottled 2 weeks
Used Lt DME to prime
4 weeks later first taste...outstanding!

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  • Last Updated: 2016-10-16 03:58 UTC